Name: Sauce Vierge (fresh French sauce / salsa)
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 5 1/2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tomatoes , seeded and diced into 0.8cm (1/3") cubes (Note 1); 12 black olives , pitted and cut into strips (Spanish, kalamata, or other); 2 anchovy fillets , very finely minced (Note 2); 1/2 tsp garlic , very finely minced; 1 tsp parsley , finely chopped (Note 3); 1/2 tsp chives , finely chopped (Note 3); 1/2 tsp tarragon leaves , finely chopped (Note 3); 1/4 tsp salt; 1/4 tsp black pepper

1. Tomato – Halve then use a teaspoon to scrape out the watery insides and seeds. Dice finely.

2. Anchovy fillets – This gives the sauce an extra complexity and umami that makes it that much more delicious.

Substitutions:

1/2 tsp fish sauce + pinch of extra salt (leave Sauce Vierge for 20 minutes to let flavour meld) – best alternative 1/4 tsp Worcestershire + extra salt (non fish sub)

3. Herbs – This is a really great combination of fresh herbs that gives the sauce an elegant and fresh flavour, with the tarragon giving it a distinctly French touch. But if you don’t have them, you can use:

All parsley (flatlet best, curly ok too); Half parsley, half chives Alternatively: Basil and chervil also are great to include / substitute

Every Sauce Vierge recipe is different so don’t feel this is dogma!

4. Fishfor Sauce Vierge – try:

Pan fried fish Tuna Steak (Sauce Vierge is featured in this recipe)

5. Nutrition per serving, assuming 4 servings.

Sauce Vierge (fresh French sauce / salsa)

Ingredients

Steps

Notes

Nutrition Facts

Sauce Vierge (fresh French sauce / salsa)

Ingredients

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts